Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 2382 | 2023-12-21 11:01:49 | 46.09 | 93.3% |
| 2337 | 2023-12-18 10:43:05 | 45.75 | 96% |